Why choose Bulbiverse for fresh onion sourcing?
1. Complete short circuit – from the field to your receiving dock
At Bulbiverse, onions are produced, harvested, and packaged directly by our market gardening partners, without any intermediaries. You benefit from perfectly stable producer prices and rigorous quality control (size, dry matter content, health status, batch consistency).
2. Optimized B2B logistics for ultra-fresh products
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Real-time inventory: Daily availability updates. During peak season, it is recommended to pre-order your quantities 4 to 8 weeks in advance to secure your harvest schedule.
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Custom packaging: wooden crates, Girsac, pallet, IFCO or bulk pallets – we adapt the format to your supply chain to avoid compaction and heating.
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Flexible Incoterms: DAP or FCA of your choice; possibility of dedicated truck charter or refrigerated groupage.
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Proactive monitoring: continuous tracking (geolocation + temperature recorder) provided by our teams.
3. Technical expertise in alliums
Bulbiverse offers its expertise to greengrocers, retailers, and processors. Our team supports you with:
- the varietal choice according to your markets (yellow, red, sweet, early onion)
- mastery of short-term storage (hygrometry/ventilation management and prevention of post-harvest pathogens).
4. Guarantees & customer reviews
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Google Rating: 5/5
Freshness, responsiveness and traceability are the most cited points.
How to order from Bulbiverse?
Request your personalized quote today – response within 48 hours for a batch of fresh onions:
- Send your desired volumes and delivery dates to info@economealegumes.fr
- Call us at 06 28 78 57 28
- Or fill out our form directly: https://bulbespotagers.com/pages/contact-demande-de-devis
Wholesale account opening in less than 24 hours, with no activation fees, and a customized quote tailored to your volumes.
French production and European positioning of fresh onions
The fresh onion market in France is proving particularly promising, offering significant opportunities for all professionals in the sector. France is a major player in onion production in Europe, ranking 7th on the continent , with an annual harvest of around 629,861 tonnes on 7,200 hectares . This production, which represents a substantial share of all French vegetable production, has experienced constant growth in recent years, reflecting sustained demand and the continuous improvement of cultivation techniques. The northern regions of France alone account for more than 90% of this national production , a key element in understanding supply flows.
National consumption and eating habits
Onions are a staple of the French diet, ranking 6th among the most consumed vegetables by households, with an average of 3 kg per year per household . Nearly 80% of French households purchase them at least once a year, confirming their status as an essential condiment and basic ingredient for a multitude of culinary preparations.
Trade balance and import flows
The French onion market tends towards self-sufficiency, with most of the national production being sold domestically, with occasional adjustments via imports and exports depending on the annual harvests. Imports, which generally represent 15 to 20% of the volume consumed , come mainly from European neighbors such as the Netherlands, Spain and Belgium, supplemented in the off-season by distant origins such as New Zealand or Egypt. France also exports around 100,000 tons of onions per year to neighboring countries, contributing to a near-balance in trade in volume, even if the balance in value remains in deficit for imported onions, often specific varieties or out of season.
Organization of the production chain
The national sector is managed by a multitude of producers, often structured into cooperatives or organizations, particularly in the key basins of the Northwest, Northeast, and Southeast. Although the French market is somewhat fragmented compared to some European competitors, the quality of the French product is widely recognized, particularly for its good skin quality and its shelf life. Distribution players in France are increasingly favoring French origin for onions, stimulated by the expectations of consumers and quality-conscious brands.
Varietal segmentation and technical characteristics
The French fresh onion market is clearly segmented by varietal preferences, each responding to distinct culinary uses and specific customer expectations.
Yellow varieties: dominant segment
The yellow onion remains the undisputed leader, capturing around 65% of the market share . Its dominance is due to its culinary versatility, distinctive flavor, and excellent storage capacity. Among the leading varieties, the 'Stuttgarter Riesen' , the 'Jaune paille des vertus' , and the 'Sturon' are particularly prized for their yield, strong flavor, and good winter storage. It is the essential aromatic base for many hot dishes: stews, soups, sauces, and stir-fries, both in mass and commercial catering.
Red varieties: premium positioning
The red onion, representing 20% of the market , is positioned in a premium segment. It benefits from a qualitative image thanks to its purple color and its milder, sweeter taste than the yellow onion. Varieties such as the 'Red Baron' and the 'Rouge de Brunswick' are in high demand, particularly for raw consumption in mixed salads, burgers or sandwiches, where it adds crunch and a nice visual touch. Its richness in antioxidants, particularly anthocyanins, contributes to its growing popularity among health-conscious consumers.
White varieties: niche segment
The white onion, with 15% of the market share , occupies a niche segment. Mainly consumed fresh and young, it is distinguished by its melting texture and mild flavor. The 'Blanc hâtif de Paris' and the 'Snowball' are popular varieties for eating in salads or pickles, particularly for their crunchiness and fragrant sweetness.
Productions under protected designations of origin
Protected designations of origin (PDO) constitute an ultra-premium segment, offering significant product value. The Cévennes sweet onion (PDO) , a pale yellow onion with a particularly mild and sweet flavor, is experiencing a significant increase in sales volumes, with prices reaching several euros per kilogram. Similarly, the Roscoff pink onion (PDO) , produced on around 200 hectares, benefits from a high valuation and is traditionally sold in braids, nets or trays. These local products are sought after by gourmet restaurants and high-end brands.
Varietal innovations and early onions
At the same time, varietal innovation is opening up new perspectives. The "no-cry" onion, such as the 'Orion' variety developed by Bejo or 'Sunions' , is gaining popularity thanks to its mild, sweet flavor, offering a powerful marketing argument. Mildew-tolerant varieties, such as 'HAECKERO F1' and '37-119 F1' , are also emerging, addressing phytosanitary challenges and ensuring greater reliability for growers.
Finally, spring onions and scallions , young onions harvested before the bulb is fully formed and sold with their green stems, mark the arrival of spring. Their mild, slightly sweet flavor makes them ideal for adding to salads and Asian or Mediterranean dishes, bringing a touch of spring freshness.
Marketing formats and packaging solutions
Analysis of sales formats reveals marked preferences among French consumers and professionals, oscillating between the raw product and "ready-to-use" solutions for increased convenience.
Traditional packaging
The mesh bag remains the standard packaging for fresh onions, dominating with 45% popularity . This format ensures good ventilation of the product, thus facilitating its transport and storage. Bulk , representing 30% of sales , is particularly popular in markets and at greengrocers, allowing the consumer to choose their onions precisely according to their needs.
Whole unprepared onions, with their dry skin, are the classic form distributed in bulk or in nets/bags of various sizes (from 1 kg for independent restaurateurs to 25 kg for wholesale), remaining the least expensive format and preferred by those who have labor for peeling. Their excellent conservation, which can last several months, is a major asset for wholesalers and purchasing centers. The tray, with 15% of the market , meets the practicality expectations of urban consumers, particularly appealing to 35-49 year-olds.
Ready-to-use solutions
Beyond the end consumer, whole peeled onions , vacuum-packed in bags or buckets of a few kilos, are increasingly popular with professionals. These "ready-to-cook" onions offer considerable time savings and reduce kitchen waste, with a shelf life of around one week in the refrigerator. They are particularly sought after by collective catering, central kitchens and high-volume restaurants, allowing them to optimize staff productivity by avoiding the tedious task of peeling.
Transformed ranges and market evolution
Sliced or diced onions (4th fresh range) represent a major advance in practicality. Already cut (into strips, cubes, rings) and packaged in a controlled atmosphere, they are ready to use and target users seeking maximum convenience. Mobile and fast food restaurants (sandwiches, kebabs, pizzas) widely use them to garnish preparations without cutting. Although more expensive per kilo and with a shorter shelf life, they offer unparalleled time savings and cutting consistency.
Finally, it is relevant to note the existence of onions packaged in 5th range (cooked or pre-fried) , presented canned or pasteurized vacuum-packed. Used by the food industry and certain caterers for substantial time savings on specific recipes, they complete the offer without replacing the growing demand for the fresh uncooked product. The general trend is a gradual increase in ready-to-use onions, particularly the 4th range, which is strongly penetrating organized catering, with already one in two establishments in collective or commercial catering using 4th range vegetables to gain efficiency.
Economic analysis and distribution networks
The price structure of the fresh onion market is variable, influenced by varieties, production methods and market conditions. In January 2025, conventional yellow onions were trading at €0.37/kg excluding VAT , down from the previous year, illustrating the fluctuation in prices.
Organic segment and appellations
The organic segment represents around 6% of the total market and is experiencing sustained growth, with significantly higher prices: €1.25/kg for organic yellow onions and €1.48/kg for organic red onions , marking a notable premium over conventional onions. Onions with designation of origin (PDO/PGI) can reach even higher prices, reflecting their "ultra-premium" character.
Sales channels and key players
As for distribution channels, large-scale distribution largely dominates sales of fresh onions, capturing 75% of the market . The rest is shared by catering, wholesalers, and exports. Although fruit and vegetable purchases only represent around 3% of fruit and vegetable purchases, greengrocers benefit from a high-quality image and play an important role in promoting fresh produce.
The main players in the sector are producers (often grouped into cooperatives), specialist wholesalers (including National Interest Markets such as Rungis ), purchasing centers for large-scale distribution and RHD (Out-of-Home Catering) distributors such as Pomona TerreAzur or Métro. These intermediaries are increasingly favoring French origin, responding to a push from consumers and brands for quality, local products.
Seasonal management and supply strategies
The supply of fresh onions in France is marked by strong seasonality, even if conservation efforts and international trade allow year-round availability.
Harvest periods and conservation techniques
The harvest of storage onions (yellow and red) generally extends from July to September/October . After being pulled out, the onions are dried and cured to optimize their conservation. The peak availability of French production is between September and December , the period when the volumes in stock are the largest. Marketing then continues during the winter and spring thanks to ventilated storage techniques (room temperature) or refrigerated (0-4°C), allowing the onions to be preserved for several months.
Articulation with imports
From April-May , French stocks of storage onions begin to decline or lose quality, marking a lean period for local supply. This is when the market switches to imported onions, mainly from the Netherlands and Spain in late spring, and from countries in the Southern Hemisphere (New Zealand, Australia, India, Egypt) at the very beginning of summer, whose harvest seasons are offset from those in Europe. From June-July, the first French and European spring onions appear, but significant volumes of storage onions from the new harvest do not return until August.
Seasonal consumption variations
Onion consumption also follows a seasonal pattern, more sustained in autumn and winter with the predominance of hot dishes and soups, and a decline in summer despite use in salads and grills. For a wholesaler or trader, this seasonality requires constant adaptation of supply sources throughout the year. In high season, priority may be given to French onions to promote their origin, while in low season, import agreements or cold storage are essential to maintain a continuous supply.
Segmentation of professional uses by type of customer
Fresh onions, a fundamental ingredient, see their uses and the expectations of their buyers vary considerably depending on their sector of activity.
Collective catering
Mass catering (school canteens, businesses, hospitals) handles large volumes with strict cost imperatives. The standard yellow onion , in bulk packaging, is the benchmark. These kitchens are increasingly favoring practical solutions such as pre-peeled or sliced onions to optimize staff time and reduce waste. The trend toward local and organic products, driven by laws such as EGAlim , is also growing.
Commercial catering and caterers
Commercial catering (restaurants, hotels, caterers) is a diverse segment. Fine dining establishments favor raw products for complete control over cutting and the promotion of specific varieties (PDO sweet onions). However, pressure on labor costs and time is pushing part of this sector (breweries, chains, dark kitchens) toward ready-to-use onions (peeled or sliced). Fast food restaurants commonly use sliced red onions for burgers and sandwiches.
Specialized distribution and wholesalers
Wholesalers and distributors play a central role as intermediaries. They purchase in large volumes (boxes, big bags) and repackage them in bags or nets tailored to their customers. Onions are a key loss leader for foodservice wholesalers. These players attach great importance to product sizing and presentation, as their customers (chefs, greengrocers) are demanding. They are expanding their offerings to include processed onions (vacuum-packed peeled) to meet their customers' demand for convenience.
Food industry
The food industry (soup, ready-made meal, and sauce manufacturers) considers onions an essential raw material. Their purchases are made on a large scale and under contract. They favor standardized and stable ingredients, which can use frozen or dehydrated chopped onions. However, for companies focused on fresh produce (deli salads, savory pies), ready-to-use fresh onions are a quality argument. These customers are looking for suppliers capable of delivering large volumes of ready-to-use onions, regularly and at a controlled cost.
Trends and strategic development axes
The fresh onion market, although traditional, is constantly evolving, shaped by deep trends that influence the demand of professionals and end consumers.
The rise of practical solutions
The rise of "convenient" products is undeniable. Faced with a shortage of qualified personnel and the search for efficiency in the kitchen, the demand for already peeled or sliced onions (4th range) is constantly growing. This segment, although a minority in volume, is strongly penetrating organized catering, responding to the problem of arduous working conditions linked to peeling.
Increased demand for organic and certified products
The growing demand for organic and certified products is a major trend. The organic onion segment continues to grow, supported by public policies (target of 20% organic in mass catering ) and consumer demand for healthier ingredients. The adoption of environmental certifications such as HVE (High Environmental Value) and the emergence of "Zero Pesticide Residue" (ZRP) onions meet these expectations for transparency and naturalness.
Promotion of French origin and local products
Promoting French origin and local products is a strong commercial asset. "Food patriotism" and the craze for local products are underlying trends that favor national onion production, recognized for its quality. PDO and PGI labels, such as the Sweet Onion of the Cévennes or the Roscoff Onion, are powerful marketing arguments that attract customers looking for authenticity and superior quality.
Varietal innovation and climate adaptation
Varietal innovation and climate adaptation are key concerns for the sector. The emergence of new varieties that are more resistant to storage diseases and better adapted to dry climates will ensure greater availability and consistent quality for distributors and end users. The mechanization of harvesting and packaging, including optical sorting and robotic peeling, will ultimately contribute to lower costs and improve product consistency.
